brewolero
Member
I once brewed a coffee stout that was pretty straightforward failure largely because the only coffee I have access to here in Bolivia is very fruity, bright, and has notes of milk chocolate.
Unfortunately, paired with the roasted malts in an imperial stout, it gave off a really terrible vegetal flavor. (I pretty much cloned the flavor when I later experimented with the same beans by roasting them to varying degrees and blended them together to try and develop some complexity. Needless to say, that quickly went down the drain.)
So, my question is: can anyone suggest a recipe that could be blended with a coffee variety that emphasizes bright, fruity flavors? Think of something reminiscent of light- to medium-roasted Central American or Colombian beans, and you have a decent notion of the general flavor profile I can work with.
Unfortunately, paired with the roasted malts in an imperial stout, it gave off a really terrible vegetal flavor. (I pretty much cloned the flavor when I later experimented with the same beans by roasting them to varying degrees and blended them together to try and develop some complexity. Needless to say, that quickly went down the drain.)
So, my question is: can anyone suggest a recipe that could be blended with a coffee variety that emphasizes bright, fruity flavors? Think of something reminiscent of light- to medium-roasted Central American or Colombian beans, and you have a decent notion of the general flavor profile I can work with.